Spinach Artichoke Dip
Submitted by Sue Commerford
1 pkg. Wonton papers (small)
Spray mini muffin tins – press won-ton papers gently into tins with end of ice cream scoop.
Bake 325º for 9 minutes. Can store this for 3 days.
1 large can artichoke hearts, drained and chopped
1 pkg. 10 oz. frozen chopped spinach, thawed and drained
2 cups shredded Monterey jack cheese
1 cup grated Parmesan cheese
1 cup mayonnaise
1 clove minced garlic
Fill cups and place onto cookie sheet.
Bake 325º for 7 – 10 minutes